Kielbasa Cassoulet Wbeans One Pot Dish Food

CROCK POT KIELBASA CASSOULET

Steps:

• Spray 3 to 5 quart crock pot with non-stick cooking spray.
• Rinse beans and drain.
• Separate onion slices into rings.
• Put all ingredients into crock pot, stir to combine.
• Cook on high 4 hours or low 8 - 10 hours.
• Hints: *Use whatever combination of beans you have on hand, but don't use seasoned beans. *It's MUCH better made with wine; the alcohol cooks off; you can buy tiny bottles in a four pack if you're not a wine drinker. *Leave the thyme sprigs whole; the leaves will fall off during cooking. Remember to fish out the stems before serving.

WHOLE-GRAIN BEAN AND TURKEY CASSOULET

Steps:

• Preheat the oven to 400 degrees F. Spray a 3-quart casserole dish with cooking spray; set aside.
• Cut a 12-inch square of cheesecloth, lay it flat and place the onion, celery, parsley, thyme, garlic, bay leaf and cloves in the center. Tie opposite corners of the cloth to make a packet; set aside.
• Mix the breadcrumbs and melted butter together in a small bowl until the breadcrumbs are coated with the butter; set aside.
• Heat the oil in a large Dutch oven or pot over medium heat. Add the kielbasa and cook, stirring occasionally, until browned and crisp around the edges, 8 to 10 minutes. (Take care not to let the kielbasa drippings burn; reduce the heat to medium-low if necessary.) Remove the kielbasa and set aside. Add the broth to the pot and scrape up any browned bits. Increase the heat to medium-high. Add 5 cups water; stir in the farro and 1/2 teaspoon salt and nestle the cheesecloth packet in the liquid. Bring to a boil, then partially cover and reduce the heat to simmer. Cook the farro, stirring occasionally, until tender, about 1 hour (it will just be visible above the liquid). Discard the cheesecloth packet. Stir in the beans, tomatoes, 1/2 cup water, wine, browned kielbasa, 1 1/2 teaspoons salt and a few grinds of black pepper and bring to a medium boil; cook until much of the liquid has been absorbed and the beans and farro are visible above the liquid, about 10 minutes.
• Carefully transfer the mixture to the prepared casserole dish and top with the buttered breadcrumbs. Bake until golden brown and bubbling around the edges, 15 to 20 minutes. Serve hot.

KIELBASA CASSOULET (W/BEANS) - ONE-POT DISH

Steps:

• In large skillet or pot, cook sausage over med-high heat until slightly charred or browned, stirring occasionally.
• Lower heat to simmer and add remaining ingredients. Be sure to rub thyme in palm while adding to enhance flavor.
• Cook until liquid is nearly dissolved, about 20 minutes.
• Add salt and pepper to taste.
• NOTE: Can substitute 1 cup chicken broth with 3/4 cup chicken broth and 1/4 cup white wine.

KIELBASA WITH PEPPERS AND POTATOES

Steps:

• Heat the oil in a saucepan over medium heat. Place kielbasa and potatoes in the saucepan. Cover, and cook 25 minutes, stirring occasionally, until potatoes are tender.
• Mix red bell pepper and yellow bell pepper into the saucepan, and continue cooking 5 minutes, until peppers are just tender.

CUPBOARD TURKEY KIELBASA CASSOULET

Steps:

• Preheat oven to 375 degrees.
• Drain and rinse black beans, navy beans, and kidney beans.
• Mix all ingredients in an ungreased 3-quart casserole dish.
• Cover and bake for 1 hour or until hot and carrots are tender.
• remove bay leaf before serving.

POTATO AND KIELBASA SAUSAGE BAKE (ONE POT MEAL)

Steps:

• Turn oven onto 400 degrees. Start by preparing the different vegetables.
• Peel and chop the Potatoes into thick slices. For the potatoes I like to cut in half, cut in half again, and then cut in half again. Peel and carrots and slice into good thick pieces. Chop the scallions, white and green parts.
• Wash the zucchini and yellow squash well and slice. Try to keep the vegetables around the same size for even cooking.
• Cut the sausage down the middle and then slice into good sized pieces.
• Place all the vegetables in a large baking pan. Pour the olive oil well over all the vegtetables. Add the seasonings well, you may need adjust the seasonings to your taste.
• Bake for about 40-50 minutes or until the potatoes are tender and browned.

UKRAINIAN KOVBASA (KIELBASA) POTATOES AND SAUERKRAUT

Steps:

• Melt butter and sauté onion until golden brown. Add sauerkraut, wine, stock, vinegar, brown sugar, bay leaf, salt and pepper. Bring to a boil and then simmer about 20 minutes. Add potatoes and kovbasa. Stir in mustard, and simmer until potatoes are tender. Serves 4-6.
• Simmering Suppers.

KIELBASA AND BEANS

Steps:

• Heat kielbasa on high-medium heat until golden brown on both sides.
• Add onions and cook for 3 minute.
• Stir in cocktail sauce, beans, salt, and pepper to taste.
• Cover and simmer on medium-low heat for 20-30 minute.
• Enjoy!

PORK AND KIELBASA CASSOULET

Steps:

• In a large ovenproof pot or Dutch oven cook the chopped bacon until crisp; transfer the bacon to a large bowl and discard all but 3 tablespoons fat from the pot.
• Add in the pork shoulder cubes and kielbasa slices and brown (about 10-12 minutes, you might have to this in batches) transfer to a bowl with the bacon.
• Add in onions, garlic, celery, carrots, dryed thyme and dryed chili flakes; saute until tender (about 4 minutes).
• Add in the tomato paste and cook stirring for 1 minute.
• Add in chicken broth and tomatoes with juice; bring to a boil.
• Add in the meats from the pork, kielbasa and bacon; stir to combine (if you are using the dryed beans then add them in at this point with the meats).
• Cover pot and transfer to 325 degree oven for 1 hour.
• After 1 hour of cooking stir in the wine and canned beans, season with salt and pepper.
• In a bowl, mix together the fresh breadcrumbs, Parmesan and 1 tablespoon olive oil, then sprinkle over cassoulet.
• Return to the oven UNCOVERED and cook until the pork is tender and the dryed beans are tender (if using them) and the topping is golden and crisp (about 40-45 minutes).
• *NOTE* to prepare this recipe using dryed beans, place the beans in a large saucepan.
• Add enough cold water to cover by 3 inches.
• Bring to a boil; remove from heat, cover and soak for 1 hour.
• Drain and rinse under cold water.
• Return the beans to the pot, add in enough cold water to cover the beans by 3 inches; bring to a boil; cover and simmer over medium-low heat until beans are almost tender (about 30 minutes) drain, then add them into the cassoulet as directed.